Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

“…Although there was not a large difference in the number of descriptors between Chinese and American panels, the odor attributes of American panelists included references to non-food products, such as musty, paint remover, grass, and dirty socks. This result correlates with those of a study that evaluated cross-cultural differences in the descriptions and preferences of soy yogurts between French and Vietnamese panelists, 2 cultures that have important differences in soy and dairy product consumption habits (3). In this study, the French panelists, who were less familiar with soy yogurt, included attributes of non-food products, such as wood, earthy, and chalk.…”

“…Interest in cross-cultural sensory studies has grown in recent years (1,2); this interest has inspired comparisons between different cultures' food preferences and of the ways in which people from different cultures describe food characteristics (3). Most studies that have compared the sensory profiles of different cultures have been conducted in Europe or the Americas (4)(5)(6)(7).…”

Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality

“…This is probably due to the fact that consumers need some time to get used to yoghurts with vegetables as most commercially available fl avoured fermented milks are sweetened. Results of many studies [Tu et al 2010] suggest that consumers tend to give higher ratings to domestic products (e.g. biscuits) rather than to unfamiliar ones.…”

Evaluation de la Dominance Temporelle des Sensations de vins rouges de Bourgogne et du Beaujolais par un panel d'experts et de consommateurs

“…Le descripteur végétal aété peu perçu par les consommateurs (V3, V4) ou semble avoirété confondu avec le boisé (V1). En effet, Tu et al [17], ont montré que deux panels de cultures différentes (Français et Vietnamien), sont consensuels en ce qui concerne les saveurs et les attributs de texture mais diffèrent par leurs différences culturelles pour la description des attributs liés aux arômes. Ce résultat n'est pas surprenant : en effet, la plupart du temps, les descripteurs qui distinguent deux types de panels sont liés aux arômes.…”